Description
Loaded Taco Fries are a flavorful, healthier twist on classic loaded fries. Crispy baked potatoes are topped with savory lentil-walnut taco meat, creamy pumpkin seed cheese sauce, fresh vegetables, and herbs for a satisfying Mexican-inspired meal.
Ingredients
Fries
- 4–5 medium potatoes, washed and peeled
- 1–2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt, or to taste
Lentil Taco Meat
- 1 cup brown lentils
- 2–2½ cups water
- 1 cup walnuts
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper, optional
- 1–2 tablespoons Bragg’s liquid aminos
- 1 tablespoon tomato paste
- ½ teaspoon salt
Vegan Cheese Sauce
- 1 cup pumpkin seeds
- 1 cup water
- ¼ cup red bell pepper, chopped
- ¼ cup nutritional yeast flakes
- 2 tablespoons lemon juice
- 2 garlic cloves
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
Toppings
- Chopped red bell peppers
- Chopped avocado
- Chopped cilantro
- Chopped green onions
- Halved cherry tomatoes
- Chopped lettuce
- Pitted black olives
- Vegan sour cream
Instructions
Make the Fries
- Preheat the oven to 425°F.
- Line a baking sheet with lightly greased parchment paper.
- Cut the potatoes into strips and blot them dry with paper towels.
- Place the potatoes in a bowl and toss with olive oil, salt, and garlic powder.
- Arrange the fries in a single layer on the baking sheet.
- Bake for 30–40 minutes, turning halfway through, until crisp and tender.
Make the Lentil Taco Meat
- Rinse the lentils under cold water using a fine-mesh strainer.
- Add lentils and water to a medium saucepan and bring to a boil.
- Cover, reduce the heat, and simmer for about 30 minutes, or until tender.
- If excess liquid remains, uncover and cook until it evaporates.
- Let the lentils cool slightly.
- Add the lentils and walnuts to a food processor and pulse until crumbly.
- Heat coconut oil in a skillet over medium-high heat.
- Add the onion and cook for about 3 minutes until tender.
- Add the garlic and cook for 30 seconds.
- Stir in the lentil-walnut mixture, cumin, paprika, oregano, cayenne, liquid aminos, tomato paste, and salt.
- Cook for about 1 minute, stirring well to combine.
Make the Pumpkin Seed Cheese Sauce
- Add pumpkin seeds, water, red bell pepper, nutritional yeast, lemon juice, garlic, onion powder, paprika, and salt to a high-speed blender.
- Blend until completely smooth and creamy.
Assemble the Loaded Taco Fries
- Transfer the baked fries to a large serving platter.
- Spoon the lentil-walnut taco mixture over the fries.
- Drizzle generously with pumpkin seed cheese sauce.
- Add your favorite toppings.
- Serve immediately while the fries are hot and crispy.
Notes
- Serve the loaded fries immediately for the best texture.
- Add avocado and fresh vegetables just before serving.
- Keep leftover fries, taco mixture, cheese sauce, and toppings in separate airtight containers.
- Refrigerate the lentil taco mixture for up to 4 days.
- Refrigerate the pumpkin seed cheese sauce for up to 4 days.
- Reheat the fries in an oven or air fryer to restore their crispiness.
- Avoid microwaving the fully assembled fries because they can become soggy.
- Refresh leftover cheese sauce with a small splash of water if it thickens in the refrigerator.